This cranberry cinnamon honey butter is the perfect topping for toast. Easy to make in five minutes in a food processor. Don’t serve boring bread!
I love making compound butters of all sorts–the possibilities are endless! My vanilla bean butter remains one of my favorites, so much vanilla goodness packed into it! Or try pumpkin-honey butter or gingerbread butter. Perfect for fall.
About this cranberry cinnamon honey butter
This butter is perfect on any bread, but on toasted bread? Oh my. It melts down and the cranberries almost turn into a jelly-jam type substance.
It. Is. So. Good.
Also, I’d highly recommend spreading it on this homemade oat bread. The flavors are just perfect for each other.
Almost as if they were made for each other.
Oh wait, they are.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup dried cranberries
- 1 teaspoon ground cinnamon
- 1 tablespoon honey
- Blend all ingredients together in food processor until well incorporated. Scrape down sides as needed. I have a small-sized food processor and needed to scrape down the sides frequently.
- Scrape the butter into a small serving bowl. If desired, form into a log on plastic wrap, wrap completely and refrigerate until firm.
- Best served at room temperature but store in refrigerator when not using.
- Serving size: 1/2 tablespoon.
- Try this compound butter with homemade Cranberry Walnut Oat Bread. It's so good!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: Dangerous stuff! I could eat it by the spoonful.
Husband’s take: He’s not a huge fan of dried cranberries, but he liked the butter and ate it with the bread.
Changes I would make: None!
Oh…how I wish that was sitting in front of me right now.